The mother-in-law usually nibbles, but she really went to town on this one.

Imagine a quilt, one sewn by loving hands, each patch a memory, each stitch a moment in time. That’s what a pot of green enchilada chicken soup with white beans feels like. It’s that blend of Mexican-inspired flavors tenderly married to the Midwestern penchant for one-pot wonders. This soup is a warm embrace on a cold day, a nod to the days of harvest meals, and large, laughter-filled family dinners. Whether you come home weary from the fields or worn from the rigors of modern life, this slow-cooked soup is your answer to simple, heartwarming nourishment.

A slice of homemade cornbread or a crusty bread roll sops up the last drops of this hearty soup wonderfully. You might also serve it alongside a crisp green salad dressed in a light vinaigrette to cut through the richness. Don’t forget the fixings—provide a small dish of shredded cheese, a bowl of sour cream, and a plate of freshly cut cilantro leaves to sprinkle atop each serving.

– 1 1/2 pounds of boneless, skinless chicken breasts
– 2 (15 oz) cans of white beans, drained and rinsed
– 1 (28 oz) can of green enchilada sauce
– 1 (4 oz) can of diced green chiles
– 3 cups of chicken broth
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon of ground cumin
– 1 teaspoon of chili powder
– 1/2 teaspoon of dried oregano
– Salt and black pepper to taste
– Fresh cilantro for garnish
– Shredded Monterey Jack cheese, for serving
– Sour cream, for serving